tamago 

i did tamago a while ago (2 years back?) but somehow did not pursue it.

wife making chirashi don this evening & asked me to make some tamago on 4.3.2017. ^^

i had to go back to google to check the recipe again.

found this one amongst many.

tamago

 

i didn’t have the rectangular tamago pan, so make do with my non-stick pan.

i moderated the recipe-

• 1 tsp flat sugar (not too sweet la)
• 1 – 1.5 tsp tsuyu (can use light soy sauce also, tsuyu more flavourful)
• 1 tsp mirin
• 3 tbsp stock (i used chicken stock no dashi using konbu…i guess ikan bilis stick can also la)..

& that’s it….

whisked 3 eggs & whisked the blend then add together & whisked…..

the viscosity very important, egg mixture need to be thick enough to form a layer almost immediately on hot pan…

tamago 

the rest is trial and error. but i got it about right the first time & didn’t have problems making a few more times subsequently….

need to –

1. wipe pan with oil with kitchen towel (to spread out oil thin film)
2. pour over hot pan so egg layer forms immediately, swish pan around to spread the egg
3. lower fire & start rolling (very important use chopstick with thick end…korean type sharp ends cannot)
4. repeat step one…my egg mixture lasted about 3.5 pours.

tamago 

anyhow i got my tamago done. none too difficult la…

tamago

& pretty good standard..

i have to claim restaurant standard la… in taste if not presentation..better than some supermarket sushi tamago..

tamago 

great taste, texture & looks too.

sitting nicely on my wife’s chirashi don…as i said, not too bad la…

c.h.e.f andy

japanese curry with rice

my close OPS friend gave me a packet of japanese curry powder. his friend who is a chef with a hotel restaurant uses that to prepare japanese curry.

so i decided to make some jap curry this evening on 3.3.2017. ^^

japanese curry powder

the packet had 4 tablets/blocks.

i used 1 piece & about 500ml of water.

japanese curry – carrots, yellow onions, potatoes

i decided to do just vegetables.

i don’t mind japanese curry with prawns, or with chicken, but vegetables is also fine for a start.

for today, i used 1 large carrot, 1/2yellow onions, 1.5 potatoes & some (1/2 packet) baby corn.

japanese curry – vegetables

i fried the carrots & onions in 1 tbsp oil in a dutch oven pot, covered for 5 minutes to soften.

then added 1 block of jap curry powder, 500ml water, stirred to dissolve, then covered & boiled for like 30mins.

japanese curry – vegetables

then i added the baby corn & potatoes & boiled for another 10mins.

japanese curry – vegetables

potatoes are just cooked through when they break up when pressed against side of the pot, then it won’t be overcooked & mushy.

for today i found that the baby corn were just right still crunchy when the potatoes about done, so also 10mins thereabout….

japanese curry with rice

of course important that the jap curry is thick & tasty enough so cannot put too much water.

it is better to put less, taste & add water as you go.

anyway tasting most important. always taste for the texture/doneness you like & how intense the curry gravy you like.

japanese curry with rice

so nice, the curry….well, japanese curry not quite my favourite, so this is as good as i want it to be.

& so easy to prepare….

c.h.e.f andy

Ingredients-

• 1 block japanese curry powder
• 500ml water
• 1 tbsp oil
• 1 large carrot
• 1/2 large yellow onion
• 1.5 potatoes
• 1/2 packet baby corn

Directions-

1. fry carrots & onions in 1 tbsp oil in a dutch oven pot, cover for 5 minutes to soften.
2. add 1 block of japanese curry powder, 500ml water, stir to dissolve, then cover & boil for 30mins.
3. add baby corn & potatoes & boil for another 10mins. potatoes are just cooked through when they break up when pressed against side of the pot, then it won’t be overcooked & mushy.
4. baby corn just right still crunchy when the potatoes about done, so also 10mins thereabout….
5. serve with steamed white rice…qed…